Vegan Pumpkin Spice Breakfast Cupcakes

01Method

1. 1

   Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with nonstick cooking spray.

2. 2

   Blend the avocado until completely smooth in a food processor or blender, then pour into a large mixing bowl. Stir in the pumpkin puree, sugar, and vanilla extract until uniform.

3. 3

   Sift the flour, pumpkin pie spice, baking powder, and salt directly into the bowl, then beat everything together until the batter is smooth and well combined. Divide the batter evenly among the muffin cups, filling each about three-quarters of the way.

4. 4

   Bake until the tops bounce back when gently pressed, 20 to 25 minutes. Allow the cupcakes to rest in the tin for 5 minutes before turning them out onto a wire rack to finish cooling.